Gluten-Free, Dairy-Free Pumpernickel Bread


Black beans and dark molasses make this allergy-friendly bread moist, flavorful and nutritious. Dense and filling, enjoy it fresh or toasted. This recipe can be made egg free with good results; see instructions below.

1 tablespoon caraway seeds
⅔ cup gluten-free all-purpose flour blend of choice
¾ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon xanthan gum or guar gum (omit if
    already in your flour blend)
¼ teaspoon salt
1 teaspoon dried dill weed
1 (15-ounce) can black beans, unsalted, rinsed well
3 tablespoon grape seed oil or extra-virgin olive oil
1 tablespoon agave or honey
1 tablespoon dark molasses
3 eggs*

1. Preheat oven to 350ºF. Grease a loaf pan or 2 mini-loaf pans (5¾ x 3 inches).

2. Toast caraway seeds in a dry pan over medium heat for 2 to 4 minutes until fragrant.  Set aside.

3. In a large mixing bowl, combine flour blend, baking soda, baking powder, xanthan gum (if not in your flour blend), salt and dill weed.

4. In a food processor, combine beans, oil, agave and molasses. Puree until very smooth. Add eggs* and pulse until combined.

5. Pour bean mixture into dry ingredients and combine. Mix in caraway seeds.

6. Transfer batter into prepared mini-loaf pans and bake for 35 to 40 minutes. When done, top will be firm and a toothpick will come out clean. (For mini-pans, test after 25 minutes. Toothpick should come out clean. Return to oven for 5 minutes if not quite baked; test again.)

7. Remove from pan(s) promptly and cool on a baking rack. Refrigerate after loaves have cooled completely.

Each serving contains 95 calories, 4g total fat, 1g saturated fat, 0g trans fat, 45mg cholesterol, 260mg sodium, 12g carbohydrates, 2g fiber, 3g protein.

For Egg-Free Pumpernickel Bread, omit 3 eggs. Add 1 additional teaspoon xanthan gum (or guar gum) to dry ingredients in step 3. Combine 4½ teaspoons egg replacer with 6 tablespoons water; add to wet ingredients in step 4. If batter seems too dry, add 1 to 2 tablespoons water or milk of choice. Smooth top of batter with a wet spatula. Note that egg-free bread may require 5 to 10 minutes additional baking time.

Reprinted with permission from Culinary Creativity: Let Your Restrictions Set You Free by Dawn Allen.

Comments (16)

I made this recipe using the ingredients listed in the video, not from the website. I forgot to add the rice flour and potato starch. I made it in my bread machine and it was wonderful.

Posted by: FrancescaDonnaMarie | May 22, 2015 11:07 AM    Report this comment

Our Food Editor thinks applesauce might work (note, we have not tested it with applesauce), however she adds: I would use less than 15 ounces. Perhaps start with 1 1/4 cups and add an additional 1/4 cup if the mixture looks too think and dry and crumbly. Good luck - Moderator

Posted by: LW Moderator | February 19, 2015 11:29 AM    Report this comment

Hello Instead of the black beans, (can not have) can I use apple sauce instead. or can you suggest some thing else. Thanks MJ

Posted by: ceelyon | February 16, 2015 9:12 PM    Report this comment

I love this bread! Thanks for sharing! I eat it on its own and have also used it to make avocado rubens. Yum!

Posted by: Shauna S | March 1, 2013 3:45 PM    Report this comment

The first time I followed the recipe and this was too "cake-like" for me...I was looking for something with more texture. So I used 50% Teff flour and added 1/2 teaspoon whole cumin and 1/4 teasp. ground coriander, along with 2 Tablespoons ground flax, 2 T. whole sunflower seeds and 2 T. cooked brown basmati rice. I also wanted more flavor in it so I upped the caraway slightly and added 1/4 t. dill SEED along with the regular amount of dill weed. This came out just as I would have liked, resembling the "Old World" Pumpernickel I was fond of eating in New York years ago.

Posted by: F. Marie H | January 11, 2013 9:21 AM    Report this comment

Very good! Will make again, quite easy too.

Posted by: lobsterbaby | October 19, 2012 1:24 PM    Report this comment

I just took this out of the oven and it is delicious. 14 servings per loaf - it won't go that far in my kitchen!!

Posted by: Pam | October 13, 2012 5:48 PM    Report this comment

This is awesome
Very moist. I eliminated the caraway seeds and made is muffin tins. Fabulous rolls.

Posted by: Desiree T | October 12, 2012 11:59 PM    Report this comment

2/3 cups is correct. This bread is delicious! Moderator

Posted by: LW Moderator | October 12, 2012 1:15 PM    Report this comment

Only 2/3 cup flour?

Posted by: SALLIE A | October 12, 2012 12:00 PM    Report this comment

You can in fact make this bread in a Zojirushi Bread maker. You use the Cake setting if your machine has one. And you will have to puree the beans before adding them to the pan with the rest of the wet ingredients.
There are many bread machines out there that do more than just yeast bread. Yes I have a Zojirushi machine and have used it for solely gluten free products including both yeast a quick breads among other things including jam to go with the freash baked bread.

Posted by: Marleena A | October 11, 2012 10:57 PM    Report this comment

Our nutrition analysis assumes about 14 slices of bread per loaf. - Moderator

Posted by: LW Moderator | October 11, 2012 9:51 PM    Report this comment

No, you could not make this in a bread machine. It's a quick bread (i.e. made with chemical leaveners like baking powder). Bread machines only work for yeast breads. There would be no reason to use a bread machine for a quick bread because no kneading is necessary. You only need to mix this with a spoon, it appears, once the ingredients are blended in the food processor.

Posted by: Ashley M | October 11, 2012 7:58 PM    Report this comment

Nutrition information is given, but I didn'r see the number of servings. Did I overlook it?

Posted by: judy b | October 11, 2012 5:44 PM    Report this comment

Most GF breads are best when baked in the oven. If using the machine, mix dough then bake in oven.

Posted by: fredda s | October 11, 2012 2:37 PM    Report this comment

Can anyone at Living Without tell me how recipes like this can be adapted for breadmaking machines? A friend passed along her own Zoirushji machine and am not sure how to adapt gluten free recipes. Thanks!

Posted by: Lisa L | October 11, 2012 12:09 PM    Report this comment

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